We got a hold of some Caputo 00, KA whole wheat and gluten free for an oven burn tomorrow. Looking forward to trying the 00 especially.

let us know how it turns out and what dough measurements you used... I tried out two different doughs yesterday and they were pretty similar. I was cooking in my grill at about 650 degrees. I looked on the dough thread but I didn't find that helpful.

Did a test WW pizza, sorry no pics. Different, kind of dry...not in a bad way. Maybe a little more water next time. I read somewhere that WW doesn't like high heat....I can see that, the bottom cooked pretty fast. I had to finish it off by doming it, otherwise it would have been burnt.

Tomorrow should be interesting, the WW pies will be unconventional as far as toppings anyway, so different is O.K. I won't be using the Caputo, we're having less people so I made the regular KAAP.

Cool find at a local hardware store. They got bought out and this broom handle was like 4 bucks, and it has a little figuring in the wood too. The SS was given to me by a friend, who cut it at 8" for a turning peel.

This isn't exactly what I wanted to do with this piece of stainless, but it will do, and I don't have time to make anything nice right now. I hammered the metal broom attachment flat and riveted the peel with 3/16" SS rivets. The peel metal is thick.... it's like 10 gauge, so no floppiness at all. I left a slight angle to keep the rivets off the brick and to be more ergonomic while turning pies....it works great so far.

The veneer will be between 4"-6", but I'll just use my pitch to hog pieces off the bigger stones to thin them out. When I work with fieldstone, the grinder and saw are never used...just hammers and carbides if necessary.

I only want weathered faces, but my stone pile is pretty meager, so I may have some that have chisel marks here and there. There is some 3 sided snap fieldstone that I have laying around that may have to be used to stretch out what I have. That stone will require some chiseling to soften it up.

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